【摘要】：試驗以面食類、炒菜類、火鍋類三種不同餐廚泔水作為研究對象,恒定進樣質(zhì)量900 g為標準,通過對比沉降分層后生物質(zhì)部分的組成、成分、總固體(TS)、揮發(fā)性固體(VS),闡明三類不同餐廚泔水的沉降趨勢及性能。其結(jié)果表明,沉降分層后,懸浮層、中間層和沉積層各層的TS和VS含量分別如下：面食類泔水TS為28.30%、11.24%、30.15%,VS為93.14%、88.87%、93.10%；炒菜類泔水TS為35.15%、8.09%、34.04%,VS為95.04%、87.66%、91.30%；火鍋類泔水TS為38.83%、21.33%、34.72%,VS為94.69%、90.52%、91.73%。比較三類泔水沉淀同層VS顯示,懸浮層VS以炒菜類泔水最高,中間層VS以火鍋類泔水最高,沉積層VS以面食類泔水最高。同類泔水三個分層的TS比較顯示,火鍋類泔水由于其較高的油脂含量,其三個分層的TS最為接近,沉降性能較差；而炒菜類泔水三個分層的TS差異最大,沉降性能最好。試驗還以面食和炒菜泔水經(jīng)24小時沉降分層后的含油量較小的沉降層作為厭氧發(fā)酵研究對象,通過分別對比其厭氧發(fā)酵過程中的pH值、VFA、氨氮、產(chǎn)氣量情況,進一步說明不同餐廚泔水的沉降分層物在實際生物降解中的差異及回收率。結(jié)果表明：在0.5 g.Vs((L·30d))-1負荷條件下,整個過程無酸抑制現(xiàn)象出現(xiàn),VFA的下降趨勢和產(chǎn)氣趨勢正常。氨氮濃度最高為579.88 mg/L。面食上下層和炒菜上下層的厭氧發(fā)酵產(chǎn)氣量(mL)分別為6221 mL和5485 mL、7226 mL和5382 mL。樣品的VS生物質(zhì)降解率分別為88.89%、88.06%、90.55%、86.08%。在不加其他營養(yǎng)物質(zhì)和預(yù)處理劑的條件下,炒菜類泔水上層的生物質(zhì)利用率最高。
[Abstract]:Three different kinds of cooking swill, such as pasta, stir-fried vegetables and hot pot, were used as the research objects. The constant sample mass of 900g was taken as the standard, and the composition and composition of biomass after sedimentation and stratification were compared. Total solid (TS), volatile solid (VS), was used to elucidate the sedimentation trend and performance of three kinds of cooking swill. The results showed that the contents of TS and VS in the suspended layer, middle layer and sediment layer were as follows: the content of TS and VS in the suspended layer, middle layer and sediment layer were as follows: the TS of swill for pasta was 28.30 / 11.240.240.15V / s was 93.148.878.878.877.877.877.08.094.048.094.044.044.044.04VS and the TS of hot pot swill was 38.837.3321.333372VS, which was 69990.52VS and 6990.52VS was 6990.52VS and 6990.52VS, respectively. The comparison of three kinds of swill precipitation layer VS shows that the VS of suspension layer is the highest in the hogwash, the VS in the middle layer is the highest in hot pot swill, and the VS in sediment layer is the highest in pasta swill. The comparison of three layers of TS of the same kind of swill shows that because of its high oil content, the TS of the three layers is the most close and the settling performance is poor, while the TS of the three layers of hogwash is the biggest and the settling performance is the best. After 24 hours of settling and stratification, the sedimentation layer of noodle food and stir-fried swill was taken as the research object of anaerobic fermentation. The pH value, ammonia nitrogen and gas production were compared respectively during anaerobic fermentation. The differences and recoveries of the sediment layers in the actual biodegradation of different kitchen swill were further explained. The results showed that under the loading of 0.5 g.Vs (L / 30 d) -1, the non-acid inhibition appeared the decreasing trend and the gas production trend of the whole process was normal. The highest concentration of ammonia nitrogen is 579.88 mg/L.. The anaerobic fermentation gas production (mL) of the upper and lower layers of pasta and fried vegetables were 6221 mL and 5485 mL,7226 mL and 5382 mL., respectively. The VS biodegradation rate of the sample was 88.89% and 88.06% 90.55% and 86.08%, respectively. Under the condition of no other nutrients and pretreatment agent, the biomass utilization efficiency of the swill is the highest.
【學(xué)位授予單位】：西南交通大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：X799.3

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